Pecan-Crusted Pumpkin Mousse Pie

If you've tired of traditional pumpkin pie during the holidays, try this upgraded version with a pecan crust and fluffy pumpkin filling that's dotted with a sweetened sour cream–based mix.

Total Time: 2:00

Prep: 0:30

Level:
Easy

Serves:
12

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Ingredients

½ c. pecans

¼ c. sugar

c. all-purpose flour

¼ tsp. salt

6 tbsp. cold unsalted butter

2 tbsp. cold water

3/4 c. sugar

2 tbsp. sugar

1 envelope unflavored gelatin

½ tsp. salt

1 c. heavy cream

3 large eggs

3 tbsp. sour cream

1 can pure pumpkin

1 tsp. ground cinnamon

½ tsp. ground ginger

.13 tsp. each ground cloves and ground nutmeg

Directions

Heat oven to 350ºF. You'll need a 9-in. deep-dish pie plate.

Pulse pecans and sugar in processor until finely chopped. Add flour, salt and butter; pulse until mixture is crumbly. Add water; pulse just until dough separates from sides of bowl. Gather dough into a ball.

Mix 3/4 cup sugar, the gelatin and salt in a 2-qt heavy-bottomed saucepan, stirring to blend. Whisk in heavy cream and egg yolks. Cook over medium heat, stirring constantly, 8 minutes or until mixture is slightly thickened and coats a spoon. Remove from heat.

Mix 1 Tbsp yolk mixture and the sour cream in a small bowl; set aside. Stir pumpkin and spices into remaining mixture in pan. Transfer pumpkin filling to a large bowl. Let mixture cool 15 minutes or until it's room temperature.